2.5 cups of all purpose unbleached flour
8 oz Kerrygold butter.
2 tablespoons organic sugar
1 teaspoon kosher salt
1/2 cup of French Vodka
Combine and pulse butter, flour, salt and sugar in the food processor until it looks like grated parmesan cheese. Then, stream the vodka into the food processor while it runs until the dough starts to move as a single mass, but has not yet formed a ball. Dump the dough onto a floured surface, form the dough into a ball and divide it into thirds. make 3 smaller disks from the dough. Put two of them in the freezer for when you want to make a pie later this season and use the third as your bottom crust. Chill it for 15 minutes before rolling it out. Roll the pie crust to fit a 9 inch pan with about an inch to overlap and crimp. Place aluminum foil in the pan gently and pour in a bag of dried beans. Bake the crust (blind bake) in a 375 degree oven for 15 minutes.
2 lbs of frozen peaches, pitted and peeled, thawed from the night before
A quarter cup of peach schnopps
1 teaspoon of dried ginger
1/8 teaspoon Red Cayenne Pepper
1/8 teaspoon cloves
1/2 teaspoon nutmeg
2 cups of organic cane sugar
1/4 cup of All Purpose flour
1/2 teaspoon of kosher salt
2 teaspoons of good vanilla
While the crust is blind baking, combine two pounds of peeled and pitted thawed peaches (I got these from Orr’s a few months ago and froze them face down on a half sheet before bagging them so the pieces wouldn’t form a big lump. The day before baking, they were set in the fridge to thaw). Combine with the rest of the pie filling ingredients and put back in the fridge to chill while the pie shell cools
8 oz of Philadelphia-style cream cheese
1/4 cup of organic cane sugar
1/8 cup peach schnopps
1/4 cup of all purpose flour
3 room temperature eggs, plus one egg yolk
Whip together the eggs, flour and cream cheese, and peach schnopps. Then add the sugar.
Remove the beans and foil you used to blind-bake the crust. Save the beans to a clearly marked container. You won’t be able to eat them, but you can use them now each time you need to blind-bake a crust. Add the pie filling to about half way up the sides of the pie. Then pour in the cheesecake filling to the edge of the crust.
Place a sheet pan in a pre-heated to 375 degrees oven and fill the pan halfway with water. Place this on your bottom rack.
Put your pie in the oven (middle rack) and let it bake for 45 minutes. Then, remove the sheet pan and be careful not to slosh hot water on yourself or back into the oven. Let the pie bake in dry heat for another 15-20 minutes or until the top rises like a cake and looks pretty firm. The cheesecake portion will recede a bit as it cools.
Let it cool on the counter for an hour, and then refrigerate for at least 2 hours before serving to allow the filling to firm up. Otherwise, you won’t be able to make a clean cut even with a sharp knife and the filling will run all over the bottom of your pie pan.
Very nice topped with some of that spiced peach syrup from a previous post.